Makes 2 large pancakes

(You probably don’t need any maple syrup on these)

Ingredients

•  2 bananas, mashed
• 2 tablespoons coconut oil or butter, melted
• 1 teaspoon honey (or agave nectar)
• 2 eggs
• 1 cup oat flour* (Made by grinding oatmeal in a blender or food processor) 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a  blender or food processor, grind oatmeal to a medium powder and then whisk together the oat flour, baking soda, salt and spices in a bowl.
2. In another large bowl, mash the bananas with a head of a wire whisk and stir together the mashed bananas, melted coconut oil (or butter), and honey (or maple syrup. Add extra honey if bananas are not ripe at all.
3. Beat in the eggs. 
4. Add the dry ingredients to the wet and stir briefly just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!
5. Important: Let the batter sit for 5-10 minutes to allow the oats to absorb the liquid and soften their texture. (You can thin out the bater with a tiny bit of milk, but I never do). 
6. Heat a skillet over medium-low heat.  Lightly oil the surface with cooking spray.
7. Place a desired amount of batter on the skillet and cook the pancake for about 2-3 minutes on one side. 
8. When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.